GMP: Glycomacropeptide and Women's Health
Study Details
Study Description
Brief Summary
This is a study about how a dietary supplement containing a whey protein affects hormones controlling hunger and satiety (leptin and ghrelin) in postmenopausal women with a body mass index between 28 and 35 kg/m2. Participants can expect to be in study for 4 weeks.
Condition or Disease | Intervention/Treatment | Phase |
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N/A |
Detailed Description
The purpose of this research study is to understand how a dietary supplement containing glycomacropeptide (GMP) affects blood sugar levels and hormones that regulate hunger and satiety. This study is being conducted to find new ways to help women lose weight and reduce their chance of getting diabetes.
Study Design
Arms and Interventions
Arm | Intervention/Treatment |
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Experimental: GMP 25 mg BID Investigators will conduct a pilot cross-over study in which 13 obese participants undergo measures of study outcomes: satiety hormones, glucose, amino acid and cytokine levels and changes in the fecal microbiota at baseline and after 7 days of consuming the supplement. On day one participants will consume a liquid soy breakfast, undergo study measures and then initiate GMP supplements twice a day (BID) x 7 days, with repeat study measures on day 7 of consuming the GMP supplement. |
Dietary Supplement: glycomacropeptide (GMP)
For each of the two baseline visits, women will consume a 300 calorie liquid breakfast meal tolerance test (MTT), eat a standard test lunch ad libitum with recording of food intake, and will then begin the low-dose GMP (25 g BID with meals) or high-dose GMP (25 g TID with meals) for 7 days. On day 7 of each GMP diet, women will come to the Clinical Research Unit (CRU) for a second breakfast MTT followed by lunch. All subjects will stop GMP products for 5-7 days (washout).
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Experimental: GMP 25 mg TID After a washout period, the same 13 participants will undergo repeated measures of study outcomes (satiety hormones, glucose, amino acid and cytokine levels and changes in the fecal microbiota). On day one subjects will consume a liquid soy breakfast, undergo study measures and then initiate GMP supplements thrice a day (TID) x 7 days, with repeat study measures on day 7 of consuming the GMP supplement. |
Dietary Supplement: glycomacropeptide (GMP)
For each of the two baseline visits, women will consume a 300 calorie liquid breakfast meal tolerance test (MTT), eat a standard test lunch ad libitum with recording of food intake, and will then begin the low-dose GMP (25 g BID with meals) or high-dose GMP (25 g TID with meals) for 7 days. On day 7 of each GMP diet, women will come to the Clinical Research Unit (CRU) for a second breakfast MTT followed by lunch. All subjects will stop GMP products for 5-7 days (washout).
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Outcome Measures
Primary Outcome Measures
- Glucose homeostasis [glucose levels 0, 15, 30, 45, 60, 90, 120 and 150 minutes postprandial]
Difference in glucose area under the curve after a soy versus a GMP liquid breakfast
Secondary Outcome Measures
- Ghrelin, a hormone regulating hunger and satiety [ghrelin levels 0, 15, 30, 45, 60, 90, 120 and 150 minutes postprandial]
Difference in ghrelin area under the curve after a soy versus a GMP liquid breakfast
Eligibility Criteria
Criteria
Inclusion Criteria:
- no more than 10 years past menopause as defined by the date of last menses, less than 90 years old, BMI of 28 to 35 kg/m2.
Exclusion Criteria:
- BMI>35 kg/m2, diabetes, and/or an active medical problem or condition that would interfere with study outcomes (malignancy, inflammatory condition, gastric bypass surgery or participation in another study)
Contacts and Locations
Locations
Site | City | State | Country | Postal Code | |
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1 | University of Wisconsin-Madison | Madison | Wisconsin | United States | 53706 |
Sponsors and Collaborators
- University of Wisconsin, Madison
Investigators
- Principal Investigator: Karen E Hansen, MD, University of Wisconsin, Madison
Study Documents (Full-Text)
None provided.More Information
Publications
None provided.- 2018-1261
- A074600
- AG&LSC/NUTRITIONAL SCI/NUTRIT
- Protocol Version 8/11/2022